I was looking for a hearty bread to serve with soup as a complete meal. I was inspired by a bag of flax seeds to try a whole wheat, seed bread. To my luck, the local store sells unroasted and unsalted pumpkin and sunflower seeds. These turned out perfect in the bread!
2 cups water
6 tbsp honey
1 tbsp yeast
0.25 cup olive oil
2.5 tsp salt
2.5 cup whole weat flour
2.5 cup white bread flour
1 cup pumpkin seeds
1 cup sunflower seeds
0.25 cup flax seeds
Mix the flours, seeds and salt. Bloom the yeast with the honey in a cup of water.
Add the yeast mixture, oil and the other cup of water to the dry ingredients. Mix until it xomes together. Knead for 5 minutes.
Form into a ball, coat lightly with oil and allow to double in size in a covered bowl in a warm place.
Press into a 1.5-inch thick rectangle. Cut into 14 equal pieces. Brush with oil lightly and place onto a cookie sheet. Cover with foil again and allow to double in size.
Bake in a preheated 350F oven until golden brown. About 20 minutes.
Cool on a cookie rack and serve (or freeze) immediately.
Splenda is safe. Guess who funded the study.
8 hours ago